How to make a vegan cononut-milk based, simple (cookingless), coconut chutney?
I desire to make a vegan, cookingless, coconut chutney as a dip for Dosa.
The coconut milk I have is regular coconut milk which is quite dilute, so I assume that the first thing I need is to thicken/graving it a bit without cooking somehow, but I don't know of any efficient way to do that without cooking (without reducing the water content in the coconut milk by cooking).
If you buy coconut milk without stabilizers (guar gum, locust bean gum are the most common types around me) you will discover that it separates into a high-fat cream and a relatively low-fat coconut water.
Pour out the coconut water and use for some other dish. Use the coconut cream in your chutney.
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